Below you'll find a list of all posts that have been categorized as “Smoking 101”
Article and Photos by Mike Stines, Ph.B. Here in the Northeast most folks eat shellfish – hard-shell clams, mussels and oysters – the way God intended: raw and maybe with a dash of hot sauce and a spritz of lemon juice. Scallops and shrimp are usually cooked and served as an appetizer or as an entrée. But smoked shellfish is becoming …
An Excerpt From: Startin’ the Fire Everything you need to know about starting a competition BBQ team (except the recipes) By George Hensler Published by Rio Grande Books Copyright 2010 100 Pages $12.99 ISBN 978-1-890689-14-8 Available on Amazon.com here Chapter 1 Competitive cooking, is it a sport? I finally found a competitive sport that I like. I tried my hand …
